Corn-Potato Chowder
A warm, hearty corn-potato chowder with creamy texture and a hint of spice, perfect for cozy family dinners or weekend gatherings. The combination of tender potatoes, sweet corn, and subtle heat from red pepper sauce creates a comforting yet flavorful dish suitable for all ages.
Ingredients
Instructions
- Heat margarine in a saucepan until melted.
- Stir in chopped onion and cook until tender.
- Add the package of Betty Crocker sour cream and chive potatoes along with the sauce mix, water, and milk.
- Bring to a boil, stirring frequently.
- Reduce heat, cover, and simmer for 20 to 25 minutes until potatoes are tender.
- Stir in the can of whole kernel corn with liquid, salt, pepper, and red pepper sauce.
- Simmer uncovered for an additional 5 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or using half-and-half instead of milk. If you want to amp up the flavor, sauté garlic with the onions. You can substitute fresh corn off the cob for canned corn, or add diced bell peppers for extra color and nutrition. For a heartier meal, serve with crusty bread or alongside a fresh salad.
Serving Suggestions
This corn-potato chowder pairs beautifully with Jiffy Caramel Corn for a sweet contrast. Consider serving it alongside a crisp Emerald Cabbage salad or with warm, buttered bread. For a complete meal, add grilled chicken or a simple green side dish, making it a satisfying option for lunch or dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of milk if the chowder has thickened too much. You can also microwave it in short intervals, stirring frequently until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn-Potato Chowder contains roughly 803 calories, with 2g protein, 12g carbohydrates, and 85g fat. It is an excellent source of vitamin C (28% of the Daily Value). Note that it is relatively high in sodium, at 2512mg per serving (109% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes, you can definitely use frozen corn! Just add it to the chowder during the last 10 minutes of cooking to ensure it heats through. Frozen corn often has a fresher taste and can add a nice texture to the chowder.
Is this chowder suitable for vegetarians?
Yes, this corn-potato chowder is a vegetarian recipe as it doesn't contain meat. Just ensure that your margarine is plant-based, and you can enjoy a hearty, meat-free meal that’s both filling and flavorful.
Can I make this chowder ahead of time?
Absolutely! You can prepare the chowder a day in advance. Just store it in the refrigerator and reheat before serving. Keep in mind that the flavors will meld beautifully overnight, making it even more delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).